Cooked Custard Eggnog Recipes

EGGNOG CUSTARD (EASY)

Steps:

• Preheat oven to 350°.
• Beat eggs using an electric mixer.
• Gradually add eggnog while continuing to beat mixture.
• Pour mixture into buttered custard cups.
• Place custard cups in a pan of hot water about halfway up the side.
• Bake 30 minutes or until knife inserted in the custard comes out clean.

EGGNOG CUSTARD

Steps:

• Preheat oven to 325 degrees.
• Mix the milk, sugar, egg yolks, cream, bourbon and brandy together until well blended but not frothy. Strain through a fine sieve and season with nutmeg.
• Pour the custard into eight four-ounce ramekins.
• Place a towel in the bottom of a baking pan large enough to hold all the ramekins. Put the ramekins in the pan on top of the towel; the towel keeps them from sliding around. Pour in enough boiling water to come halfway up the sides of the ramekins. Cover with a sheet of aluminum foil.
• Bake 20 to 25 minutes, until the custard is firm. Allow to cool to room temperature, then chill before serving.

COOKED CUSTARD EGGNOG

Steps:

• Prepare an ice-water bath. In a medium saucepan, scald 2 cups milk. Meanwhile, with an electric mixer on medium-high, whisk 5 large egg yolks and 3/4 cup sugar until very thick and pale yellow, 3 to 5 minutes.
• Add half the scalded milk to the yolk mixture, and whisk until blended. Stir into remaining milk, and cook, stirring constantly, over low heat until it is thick enough to coat the back of a spoon.
• Remove from heat, and immediately stir in 1 cup heavy cream. Pass the mixture through a sieve into a medium mixing bowl set in the ice-water bath. Let stand, stirring from time to time, until chilled. Stir in another 1 1/2 cups milk and 1 cup dark rum. Transfer eggnog to a punch bowl or to individual glasses.
• Whip 1 cup heavy cream to soft peaks. Top each serving of eggnog with a dollop of whipped cream, and sprinkle with grated nutmeg.

EGGNOG CUSTARD

Steps:

• In a small bowl, whisk egg yolks and sugar. In a small saucepan, heat eggnog over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of eggnog into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the rum, vanilla and salt., Transfer to six 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.

COOKED EGGNOG

Steps:

• Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
• Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.

CREAMY COOKED EGGNOG

Steps:

• Use a saucepan or stock pot large enough to hold 2 quarts.
• In saucepan, beat together the eggs and sugar until smooth.
• Stir in 2 cups milk.
• Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
• Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
• Remove from heat.
• Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
• Add vanilla, cinnamon and nutmeg and combine until incorporated.
• At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
• I use a total of 3/4 cup sugar because we like it sweet.
• You may also add more nutmeg at this point if you like a strong nutmeg flavor.
• Pour into a pitcher or container.
• Cover and refrigerate until thoroughly chilled- several hours or overnight.
• Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
• Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
• This recipe makes 6 cups Egg Nog.

EGGNOG CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Fill an 8x8 inch baking dish with 1 inch of water.
• Beat the egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with the water. Add more water if necessary to reach halfway up the sides of the baking dishes.
• Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.

COOKED CUSTARD EGGNOG

Steps:

• Heat milk in a large saucepan, don't boil.
• Beat eggs and salt in a large bowl; gradually add sugar, mixing well.
• Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
• Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees.
• Stir in 1/4 tsp nutmeg and vanilla.
• Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
• Cover and refrigerate up to 48 hours.
• When ready to serve, fold in whipping cream and sprinkle with nutmeg.